Piquillo Pepper and Goat Cheese Crostini

What a great weekend, I am not really ready for Monday. Saturday we had a garage sale. Now, that is not the most fun thing to do, but we got rid of tons of stuff, and it was gorgeous out. Sunday we played took our 10 year old and played tennis as a family. My husband has been playing regularly, so he is better than both of us. But it is still fun to just hit the ball around and play. This was my 10 year olds second time playing, and he is already getting a ton better. The rest of the day we spent relaxing and enjoying the gorgeous warm and sunny day.

Appetizers have to be one of my favorite things to make…ok maybe to eat. I have said it before, but we often have just a snack and appetizer night for dinner. It is just fun and easy. Whenever we have people over or go to someones house, I always make an appetizer. Everyone is standing around talking anyway, having something to snack on just makes it better. We all know that I like carbs and bread, so topping crostini seems like the only way to go.

For these goat cheese crostini I just put a good smear of goat cheese, and topped with diced piquillo peppers and drizzled with balsamic vinegar. The balsamic vinegar is a optional ingredient, but my husband thinks it makes the dish. You could even mix it up and use an herb goat cheese for even more flavor. I used Cara Mia hand grilled piquillo peppers, which have tons of flavor. These goat cheese crostini would be perfect for any summer get together you have. Just top with the balsamic right before serving. Trust me, they will disappear in no time!

Cara Mia Piquillo Peppers are available at select Safeway, Vons, Schnucks and Dierbergs stores in the produce section and online at http://bit.ly/PiquilloPeppers

Slice baguette into 1/2 inch thick slices. Place slices on a baking sheet and drizzle evenly with olive oil.

Heat baguette for about 4-5 minutes per side until lightly toasted. Remove from the oven and let cool.

Once cooled top each slice of bread with about a tablespoon of goat cheese and 2 teaspoons of chopped piquillo peppers. Drizzle with balsamic vinegar if desired.

**I have an ongoing relationship with STAR Fine Foods for recipe development. All thoughts and opinions are 100% my own. Thanks for supporting the brands that make Dinners, Dishes, and Desserts possible.

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